[Recipe] Rum Raisin Chocolate Chip Cookies.
OK, so I'm on a bit of a chocolate baking roll. I did a broad Google search for recipes involving chocolate, and one of the recipes I stumbled over was one for rum raisin chocolate chip morsels. However, as it went for an entirely non-gluten/organic angle (the ingredients of which could be rather difficult to easily get one's hands on) I modified the original recipe substantially. Nonetheless, for what was basically a lot of improvisation off of my past experience, these cookies turned out uniquely and surprisingly tasty.
Rum Raisin Chocolate Chip Cookies
Ingredients:
* 1 cup raisins
* enough rum to cover the raisins (I actually used a half-and-half mix of dark rum and a Brazilian liquor called cachaca, which is very similar to rum in scent but slightly sweeter in taste. Turned out great!)
* 1 cup brown sugar
* 1/4 cup white granulated sugar
* 3/4 cup (1 1/2 sticks) butter or margarine
* 2 1/2 cups all-purpose flour
* 3/4 teaspoon cinnamon
* 1/2 teaspoon nutmeg
* 1/2 teaspoon salt
* 3/4 teaspoon baking soda
* 1 tablespoon vanilla extract
* 2 large eggs
* 1 cup semi-sweet chocolate chips
* 1/2 cupped chopped hazelnuts
Method:
1. Add your raisins and rum (and/or cachaca) to cover into a small bowl and let sit at room temperature for at least 4 hours. The longer they have to soak up the wonderful rum, the better! (I let mine sit for a full day, and they soaked up virtually all the rum - the extra time was absolutely worth it!)
2. When you are ready to bake your cookies, preheat oven to 350 degrees. Line two baking pans with parchment paper.
3. In a medium bowl mix together flour, cinnamon, nutmeg, salt, and baking soda. Set aside.
4. In a large mixing bowl combine butter/margarine, brown sugar, and white sugar. Beat on medium-low speed until combined. Add vanilla, then add eggs one at a time. Add flour mixture. When thoroughly combined, stir in chocolate chips and hazelnuts.
5. With a slotted spoon, remove the raisins from the rum and add to the cookie dough, mixing well.
6. Drop by rounded tablespoon onto parchment-lined baking pans. Bake for 9 - 11 minutes, swapping trays top-to-bottom halfway through to avoid cooking one tray more than the other. Allow to cool on pans for 2 - 3 minutes, then remove to wire cookie racks to cool entirely.
Makes around 3 dozen cookies.
Moist, subtle, and with a definite rum kick, these were one of the tastier recipes I've experimented with all year. This recipe is definitely going into my book as one to make again -- it's worth it!
Originally crossposted from http://kitchenklutz.dreamwidth.org/16368.html. Please comment here if you first read the post here.
Rum Raisin Chocolate Chip Cookies
Ingredients:
* 1 cup raisins
* enough rum to cover the raisins (I actually used a half-and-half mix of dark rum and a Brazilian liquor called cachaca, which is very similar to rum in scent but slightly sweeter in taste. Turned out great!)
* 1 cup brown sugar
* 1/4 cup white granulated sugar
* 3/4 cup (1 1/2 sticks) butter or margarine
* 2 1/2 cups all-purpose flour
* 3/4 teaspoon cinnamon
* 1/2 teaspoon nutmeg
* 1/2 teaspoon salt
* 3/4 teaspoon baking soda
* 1 tablespoon vanilla extract
* 2 large eggs
* 1 cup semi-sweet chocolate chips
* 1/2 cupped chopped hazelnuts
Method:
1. Add your raisins and rum (and/or cachaca) to cover into a small bowl and let sit at room temperature for at least 4 hours. The longer they have to soak up the wonderful rum, the better! (I let mine sit for a full day, and they soaked up virtually all the rum - the extra time was absolutely worth it!)
2. When you are ready to bake your cookies, preheat oven to 350 degrees. Line two baking pans with parchment paper.
3. In a medium bowl mix together flour, cinnamon, nutmeg, salt, and baking soda. Set aside.
4. In a large mixing bowl combine butter/margarine, brown sugar, and white sugar. Beat on medium-low speed until combined. Add vanilla, then add eggs one at a time. Add flour mixture. When thoroughly combined, stir in chocolate chips and hazelnuts.
5. With a slotted spoon, remove the raisins from the rum and add to the cookie dough, mixing well.
6. Drop by rounded tablespoon onto parchment-lined baking pans. Bake for 9 - 11 minutes, swapping trays top-to-bottom halfway through to avoid cooking one tray more than the other. Allow to cool on pans for 2 - 3 minutes, then remove to wire cookie racks to cool entirely.
Makes around 3 dozen cookies.
Moist, subtle, and with a definite rum kick, these were one of the tastier recipes I've experimented with all year. This recipe is definitely going into my book as one to make again -- it's worth it!
Originally crossposted from http://kitchenklutz.dreamwidth.org/16368.html. Please comment here if you first read the post here.